Drumstick delight

MOORINGA OLIFERA or drumstick leaves, as it is commonly known, is rich in vitamins A and D, iron and calcium. It helps in the stable functioning of the digestive system apart from strengthening the bones.

Drumstick leaf soup

Ingredients:
Drumstick leaves 1 bunch or I cup of leaves after removing
from the stem
Big onion (chopped) 1
Butter 2 tbsps
Tomatoes (chopped) 200 gms
Refined flour (maida) 1 tbsp
Water 4 cups
Milk or coconut milk 1 cup
Tomato sauce 2 tbsps
Salt and pepper to taste

Method:

Wash the leaves and chop. Keep a few leaves aside for garnishing. Cook the chopped leaves with tomatoes and onion in four cups of water till the leaves are tender. Put mixture through a sieve. Prepare white sauce as follows: melt butter, add the flour and stir for a few minutes without browning. Add milk gradually and cook till it forms a thin sauce. Add this to the puree and then the salt and pepper. Add the leaves kept aside and simmer for five minutes. Add tomato sauce and serve hot.

Muringayila thalichathu (Drumstick-leaf curry)

Ingredients:

Drumstick leaves 1 cup
Big onion 1
Garlic 4 cloves
Oil 1 tbsp
Salt to taste
Grated coconut 1 cup
Aniseed 1/4 tsp
Mustard 1/4 tsp
Green chillies 3
Turmeric powder 1/4 tsp
Chilli powder 1 tbsp
Curry leaves 1 sprig

Method:

Wash the drumstick leaves. Chop the onion and chillies. Grind the coconut with aniseed, garlic and turmeric powder to a smooth paste.

Heat the oil. Add the mustard. When it crackles, add the onion and chillies. Stir till onion is soft. Add the drumstick and stir till the leaves are soft. Add the chilli and coconut mixed in half a cup of water. Add the curry leaves and salt. Cook till it boils. Add one more cup of water. Simmer and remove from fire. Serve with rice or chapatti.

Muringayila erusseri

Ingredients:

Picked drumstick leaves 3 cups
Grated coconut 1/2 cup
Chilli powder
Salt to taste
Green gram dal 1/2 cup
Cumin seed 1/2 tsp
Turmeric powder 1/4 tsp
For tempering:
Coconut oil 2 tbsp
Chopped small onion 2 tbsp
Red chillies 4 cut into two
Mustard ¼ tbsp
Curry leaves 2 sprigs

Method:

Wash the drumstick leaves and dal. Cook with the chilli and turmeric with sufficient amount of water. Grind the coconut with cumin to a coarse paste. Add this to the cooked dal. Add the salt and mix well. Heat the oil. Add the mustard. When it crackles, add the onion, red chillies and curry leaves. When the onion becomes light brown, add to the cooked dal. (The curry should be medium thick). Serve with rice or chapatti.

Drumstick pal porial

Ingredients:

Big drumsticks 4
Milk 1/4 cup
Chilli powder 1 tsp
Refined oil 2 tbsp
Water 1/4 cup
Black gram dal 3 tsp
Big onion 2
Turmeric powder 1/4 tsp
Mustard 1/4 tsp
Salt to taste

Method:

Wash and cut the drumstick into 4 cm long pieces. Chop the onion. Soak the dal in a little water for 10 to 15 minutes. Heat the oil. Add the mustard seed and dal (drained from water). When the mustard crackles, add the onion and fry till light brown. Add the drumstick, chilli and turmeric powders. Fry for a while. Add the milk, water and salt. Cook till the drumstick is tender and moisture is absorbed. Serve with chapatti.

UMMI ABDULLA

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